Guinea fowl

Celeriac and savoy cabbage Napoleon

• 1 celeriac, peeled
• 1 head savoy cabbage
• 50 ml</

Preparation

Remove the legs, leaving the skin on. Salt legs for 1 hour in rock salt, garlic and thyme. Wash off salt, pat dry and confit at 90 C in duck fat for 2½ hours or until soft. Allow to cool. Place legs on a tray (skin side up) and place another tray on top to apply pressure. Once cooled, twist out thigh and drumstick bones. Wrap in cling film. Remove the wishbone from the gui